Chickpea, Fish and Olive Stew Recipe

Name: Chickpea, Fish and Olive Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, halved, thinly sliced; 2 garlic cloves, thinly sliced; 100 ml dry white wine; 2 fresh bay leaves; 800 g whole canned tomatoes; 400 g chickpeas, rinsed, drained; ¼ cup small black olives; 200 ml water; salt and pepper, to taste; 600 g firm skinless white fish fillets; ½ cup flat leaf parsley, finely shredded

Servings: persons

1 tablespoon olive oil
1 onion, halved, thinly sliced
2 garlic cloves, thinly sliced
100 ml dry white wine
2 fresh bay leaves
800 g whole canned tomatoes
400 g chickpeas, rinsed, drained
¼ cup small black olives
200 ml water
salt and pepper, to taste
600 g firm skinless white fish fillets
½ cup flat leaf parsley, finely shredded

1
Heat oil in a large deep frypan and cook onion over medium-low heat, stirring, for 5 minutes or until soft but not coloured.
2
Add garlic, wine and bay leaves.
3
Increase heat to medium, allowing the wine to simmer and reduce for 2-3 minutes.
4
Add the tomatoes, chickpeas, olives and water, and simmer gently for 15 minutes, stirring occasionally to break up tomatoes.
5
Season to taste with salt and pepper.
6
Cut the fish into bite-sized chunks, slip into the stew and simmer gently for 6-8 minutes until it starts to flake.
7
Stir in parsley and spoon among bowls to serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, halved, thinly sliced, 2 garlic cloves, thinly sliced, 100 ml dry white wine, and more.

Yes, Chickpea, Fish and Olive Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Fish and Olive Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions